This recipe is featured in An Eid Story
- 400 grams (14 ounces wt) plain Greek yogurt
- 75 grams (2.6 ounces wt) ginger-garlic paste
- 25 grams (.8 ounce wt) green chili paste
- 1000 grams (2.4 pounds) boneless mutton, cut into cubes
- Cooking oil, as needed for deep frying the onions
- 400 grams (14 ounces wt) sliced onions
- 355 ml (1½ cups) ghee
- 2 bay leaves
- 5-6 cloves
- 5-6 green cardamom pods
- 15 ml (1 tablespoon) red chili powder
- 15 ml (1 tablespoon) Degi mirch/Kashmiri chili powder
- 15 ml (1 tablespoon) garam masala
- 10-15 ml (2-3 teaspoons) salt, to taste
- 30 ml (2 tablespoons) ground coriander
- 5-6 green chilies, trimmed and sliced
- 2.5 ml (1/2 teaspoon) black cardamom powder
- 2.5 ml (1/2 teaspoon) ground nutmeg
- About 15 ml (1 tablespoon) fresh ginger, julienned – for garnishing
- 15 ml (1 tablespoon) kewra water or rosewater
- In a mixing bowl, combine the yogurt, ginger-garlic paste, and chili paste. Add the mutton and marinate for 30 minutes.
2. Heat oil in a sauté pan and fry onions until golden brown. Remove onion from oil, let cool and dry spread on a paper or a pan. In a food processor, blend them into a paste.
3. Heat the ghee in a large sauté pan. Add bay leaf, cloves and green cardamom and sauté till they release their fragrance. Cool the ghee a bit.
4. Add marinated mutton. Sauté it for 7-8 minutes on medium heat. Add red chili powder, degi mirch, coriander powder, garam masala and salt. Cover and simmer for 10 minutes. If the mixture seems dry, add a bit of hot water as needed. Cook uncovered on medium flame till the ghee separates and you see a rich red color.
5. Add the browned onion paste. Add 473 ml ( 2 cups) of hot water, cover, and cook until meat tender (about 165°C/74°F). Add additional water if required.
6. Sprinkle the sliced green chilies, green cardamom, nutmeg, ginger, and kewra water. Simmer for 5 minutes and serve with naan or roti.